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Dessert   -   Apple Baklava   by Iron Chef Six-Speed and Iron Chef Dogcow

Description I had no idea how difficult it was to make baklava. It was probably an act of hubris to do this under time pressure for the first time, but I think it turned out OK. Our Iron Chef judges agreed.
  • 6 single Golden Delicious apples
  • 6 single Granny Smith apples
  • (Note: I substituted 12 McIntosh apples for the six and six other kind of apples, and that worked fine)
  • 2 tablespoon unsalted butter
  • 6 tablespoon sugar
  • 1/2 teaspoon cinnamon

  • 1 single nut mixture:
  • 2 1/2 cup walnuts, chopped
  • 1/2 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon cinnamon

  • 24 single sheets phyllo dough
  • 1/2 cup unsalted butter, melted
  • 2 tablespoon plain dry bread crumbs
  • 2 tablespoon honey

Directions Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.

Note: For the Iron Chef competition, I cooked the apples with some apple & cinnamon shcnapps, and some Kirschwasser. I drained the apples before putting them in the baklava, and used some of the sauce with the honey to drizzle on at the end. If I were to do it again, I think I'd bake or dry-saute the apples to pull out some more moisture so the phyllo stays crispier.

Apple Layer: Peel and slice apples. Melt butter in Dutch
oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400 degrees F. Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan with butter.

Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter.

Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.

With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.

Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack. Serve warm or at room temperature with whipped or ice cream. Makes 12 servings.
Serves 12
Time to Make 1 hour (plus cooling)

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©2001-2019 by Rusty Nejdl. All rights reserved.